Ingredients

• Fresh pigeon peas - 500gms Green chilli - 2, cut vertically into two Onion - 2 medium, cut into small pieces, Tomato puree - 1 tbsp Red chilli powder - 2 tsp Haldi - 1/8 tsp Dhania powder - 1 tsp Garam masala - 1/2 tsp Oil - 3 tbsp Ginger and garlic paste - 1 tbsp Salt Paste of 1 tsp of poppy seeds and 1 tbsp of fresh coconut Chopped coriander leaves - 1 tbsp Cloves - 2 Cardamom - 2 Cinnamon - 1/2 inch pieces Bay leaf - 1

How to Make Kandi gingala kurma (pigeon peas kurma)

• Heat oil in a cooker. Add cloves, cinnamon, cardamom, bay leaf, onion and chilli pieces. Fry till onion turns pink and soft.
• Add ginger-garlic paste. Fry till raw smell goes. Add dhania powder, haldi, red chilli powder. Mix and fry for 2 to 3 minutes.
• Add tomato puree and salt. Cook for 2 minutes.
• Add peas and 400 ml water. Mix well and cook up to 3 to 4 whistles and take it off the fire.
• After the cooker cools, add the paste of poppy seeds and coconut. Mix and cook under simmer for 2 minutes. Add water if necessary.
• Sprinkle chopped coriander leaves and remove.
• This preparation is very delicious and nutritious. It goes very well with any rice preparation /chapatti /poori /dosa.